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Perfectly Roasted Turkey

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This method for roasting a turkey is designed for juicy meat and crisp, golden skin. Seasoned with herb-infused butter and roasted with aromatic vegetables, it’s an impressive and delicious choice for Thanksgiving or any holiday meal.

Ingredients

Scale

For the Turkey and Seasoning:

  • 1 whole turkey (12–15 lbs), thawed and giblets removed
  • 1 cup unsalted butter, softened
  • 3 tablespoons olive oil
  • 3 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh sage, chopped

For the Aromatics:

  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 lemon, quartered
  • 4 cloves garlic, smashed
  • 2 cups chicken or turkey broth

Instructions

  1. Prepare the Turkey:
    • Preheat the oven to 325°F (165°C). Pat the turkey dry with paper towels, removing any excess moisture for a crispier skin.
  2. Season the Turkey:
    • In a bowl, mix softened butter, salt, pepper, garlic powder, rosemary, thyme, and sage. Gently separate the skin from the breast meat and rub two-thirds of the butter mixture under the skin. Rub the remaining butter over the outside of the turkey.
    • Stuff the cavity with onion, lemon, garlic, and a few sprigs of extra herbs if desired. Tuck the wings under the turkey and tie the legs together with kitchen twine.
  3. Roast the Turkey:
    • Place the turkey on a roasting rack inside a large roasting pan. Scatter the carrots, celery, and any leftover onion around the turkey. Pour 2 cups of broth into the bottom of the pan.
    • Roast the turkey, uncovered, for about 13-15 minutes per pound. Baste every 45 minutes with pan juices to keep the meat moist.
  4. Monitor Temperature:
    • Insert an oven-safe thermometer into the thickest part of the thigh, avoiding the bone. Roast until it reaches an internal temperature of 165°F in the breast and 175°F in the thigh​
      Inspired Taste

      ​

      Martha Stewart

      .

  5. Rest the Turkey:
    • Remove the turkey from the oven, tent loosely with foil, and let it rest for at least 30 minutes. This helps the juices redistribute, making the meat tender.
  6. Carve and Serve:
    • Carve the turkey and serve with your favorite side dishes. Use the pan drippings to make a rich turkey gravy, if desired.

Notes

  • Make Ahead: You can prepare the butter mixture and rub it onto the turkey the day before, storing it covered in the refrigerator.
  • Leftovers: Store leftover turkey in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Find it online: https://recipe.ukfinda.com/perfectly-roasted-turkey/